Recipe - Italian Beefsteak Sausage

2 pound Fattrimmed round steak,
ground twice, if possible
1 Egg or
2 Egg whites
One fourth cup Chianti or any other dry red
wine
2 teaspoon Garlic salt
1 tablespoon Instant onion
1 tablespoon Fennel seeds
1 teaspoon Crushed cayenne pepper;
more, if desired
1 tablespoon Oregano
1 teaspoon Sage
Sausage casing (optional)

Combine meat, egg, wine, and seasonings. If you have a sausagestuffing
funnel and casing, stuff the mixture into the casing to form 23 inch
links. Otherwise, shape the meat into uncased sausageshaped oblongs or
into small, flat sausage cakes or patties.

Because this is uncured sausage, it should be cooked and served as soon as
possible, or wrapped and frozen for later use. Makes about 40 small links
or patties, about 35 calories each. Posted to Digest eatlf.v097.n172 by
The International Slim Gourmet Cookbook, by Barbara Gibbons on Jul 8, 1997